This Dish Rocks

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This Dish Rocks Using fresh ingredients means that you can eat clean and healthy and still have loads of taste! Join the food revolution today!

Join my healthy eating revolution for inspired recipes and clean eating choices

01/07/2021

Seriously, this was yummy. No-bake, non-dairy, blue spirulina cheesecake. Next time, I’m adding a bit more coconut. I didn’t use dried raspberries, just doubled up on the fresh raspberries. Recipe below courtesy of Rainbow in my kitchen

Carmelized onion tart for lunch last week with a crisp white wine. . Recipe courtesy of Jamie Oliver in comments below
01/07/2021

Carmelized onion tart for lunch last week with a crisp white wine. . Recipe courtesy of Jamie Oliver in comments below

Mushroom risotto using multi-coloured quinoa instead of rice for a BIG HIT of protein. Inspired by HealthyGirl KitchenI...
28/03/2021

Mushroom risotto using multi-coloured quinoa instead of rice for a BIG HIT of protein. Inspired by HealthyGirl Kitchen

I made my own adjustments... just

I’m perfecting my !! First try - what do you think? YummmyFinally found by SaludViva Superalimentos in Spain.
22/03/2021

I’m perfecting my !! First try - what do you think? Yummmy

Finally found by SaludViva Superalimentos in Spain.

Polenta with oven roasted ratatouille. Recipe courtesy of Recipe in comments belowAdded my own twist, just
20/03/2021

Polenta with oven roasted ratatouille. Recipe courtesy of
Recipe in comments below

Added my own twist, just

Thanks to Foodotomic for this vegan shishkebab recipe. I also made them into vegan patties just because eating shapes ar...
17/01/2021

Thanks to Foodotomic for this vegan shishkebab recipe. I also made them into vegan patties just because eating shapes are fun! Because I don’t eat bread or dairy anymore, I’m going to serve mine with a cucumber, red onion and red pepper salad. But these would also taste great in a pita with raw thin sliced red peppers for some crunch, maybe a few kalamata olives and some tsatziki.

WFPB pumpkin crumble. Recipe by Monkey and Me Kitchen AdventuresNeed to amp up the spice profile a lot more than the rec...
20/09/2020

WFPB pumpkin crumble. Recipe by Monkey and Me Kitchen Adventures

Need to amp up the spice profile a lot more than the recipe calls for. I made a half batch to have some to freeze. Because I used my homemade pumpkin purée, I also needed to use waaay more almond milk, but that’s to be expected. Am off to find a pumpkin spice sauce to drizzle over it. I’d definitely make it again (just tweak the spice profile).

Had a few aging zucchini in the fridge. Whipped that up into something tasty.
11/04/2020

Had a few aging zucchini in the fridge. Whipped that up into something tasty.

Homemade tzatziki - secret ingredient ! During this time of isolation, my inner frugal-girl kicks in (courtesy of my r...
21/03/2020

Homemade tzatziki - secret ingredient ! During this time of isolation, my inner frugal-girl kicks in (courtesy of my rural upbringing - so big thanks to the parental units for ensuring we !

Reserve the chickpea liquid when you drain them. Use electric beaters to whip the aquafaba liquid - seriously, on high for 5-8minutes. They’ll quadruple in volume and get glossy peaks. Then gently fold in a puréed mixture of raw garlic, fresh coriander and lemon juice. Refrigerate min of 2-4hours before serving with raw veggies for a dip.

Note: I’m going to grill some chicken to see how it holds up to being next to something hot and I’ll let you know if it becomes a wet puddle or if it still maintains its awesomeness.

Update 1: had heated pork tenderloin left overs for lunch today at it stood up to the heat so yippee!!!

Update 2: after the tzatziki is in the fridge for a while, the lemon juice tends to settle. Simply re-beat it y voila!

21/12/2019

Working on some grilled veggies. Helpful hint: grill them DRY and season just before serving.

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